Stuffed courgette rolls

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• Doka

  19 December 2007

  Doka rated and commented on this recipe

  

  Beautiful for dinner starter!

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• lisa's food

  11 June 2008

  lisa's food rated and commented on this recipe

  

  Have made these a couple of times and they are lovely each time - definately a recipe to come back to time and time again

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• Jocephine

  11 September 2008

  Jocephine rated and commented on this recipe

  

  very easy to make and it is a lovely antipasti

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• Yvonne

  16 September 2008

  Yvonne commented on this recipe

  I sprinkled a few mixed herbs over.....yummy

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• skakule

  26 February 2009

  skakule commented on this recipe

  For a non-veggie version, try putting a strip of prosciutto or another type of dried ham on the marinated strips of courgette. Lovely!

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• Mattmes

  28 February 2009

  Mattmes rated and commented on this recipe

  

  These were nice and they certainly looked good; however I don't think I'd have any urge to make them again.

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• goldy21

  23 April 2009

  goldy21 commented on this recipe

  met geitenkaas 3 pp witte balsamico

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• twinklyfairylight

  01 June 2009

  twinklyfairylight rated and commented on this recipe

  

  Looked nice but not very exciting.

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• Hulda

  22 July 2009

  Hulda rated and commented on this recipe

  

  No just not sure about this one. Think I expected more with this being one of Ramsey's. This was light and refreshing but not exciting at all. Probably be better with some kind of smoked meat as a part of anti pasti perhaps.

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• Lauren Ricci

  25 July 2009

  Lauren Ricci rated and commented on this recipe

  

  I have to say after some of the comments i wasn't expecting much but it turns out these were a great hit with my family. I made as a little extra side dish for the stuffed red peppers and rice salad. I didn't even sprinkle with pine nuts as i didn't have any, they were stll yummy. I marnated for about 2 hours. Delicious and different.

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• Chris.Suarez

  26 July 2009

  Chris.Suarez rated and commented on this recipe

  

  I little bit fiddly to put together, but the taste of the marinated courgettes and ricotta cheese complimented each other nicely.

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• ChicaAndaluza

  17 December 2009

  ChicaAndaluza rated and commented on this recipe

  

  Didn't bother with the pine nuts but turned out well nonetheless. Easy to make and looks and tastes great!

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• AJFrance

  31 December 2009

  AJFrance rated this recipe

  

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• AliciaP

  28 May 2010

  AliciaP commented on this recipe

  Too fiddle, too small and not what I thought they were going to be! Sorry Gordon

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• KateTereza

  25 November 2010

  KateTereza commented on this recipe

  Sorry, but these were bland and uninteresting. Friends took a bite and politely left them on plates. I thinnk that grilling corguettes and adding miced garlic to ricotta filling might save the dish.

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• Charlotte

  15 May 2011

  Charlotte commented on this recipe

  My boyfriend's mum is Italian and makes a great version of these - she replaces the ricotta with soft goats cheese (forget the pine nuts). The courgettes are also slightly more char grilled than the picture above.

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• Charlotte

  15 May 2011

  Charlotte commented on this recipe

  Also.... try with grilled aubergine!

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• eClare

  08 March 2012

  eClare rated and commented on this recipe

  

  Delicious

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• Sunci

  01 April 2012

  Sunci rated and commented on this recipe

  

  I don't regret that I tested this, the taste was interesting, but the fiddling with the courgette slicing and marinating was too time consuming for an antipasti and the filling-rolling procedure was incredibly frustrating (my parcels fell apart never mind standing on "their feet").

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• Sarahfh

  13 May 2012

  Sarahfh rated and commented on this recipe

  

  Looked gorgeous but tasted quite bland. Would make significant changes if made again.

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Ingredients

• 4 small courgettes , ends trimmed
• 3-4 tbsp olive oil , plus extra to drizzle
• 3-4 tbsp balsamic vinegar , to drizzle
• 250g tub ricotta
• squeeze lemon juice
• handful fresh basil leaves , chopped
• 50g pine nuts , toasted (see Know-how, below)

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Difficulty and servings

Makes 24 rolls

Preparation and cooking times

Prep 20 mins

Vegetarian

Ingredients

• 4 small courgettes , ends trimmed
• 3-4 tbsp olive oil , plus extra to drizzle
• 3-4 tbsp balsamic vinegar , to drizzle
• 250g tub ricotta
• squeeze lemon juice
• handful fresh basil leaves , chopped
• 50g pine nuts , toasted (see Know-how, below)

49 kcalories, protein 2g, carbohydrate 1g, fat 5 g, saturated fat 1g, fibre 0g, sugar 1g, salt 0.03 g

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